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The Kingdom of Navarra, as it is fancifully called today, is an autonomous community which is technically a part of Spain and which produces some of the most admired Basque-influenced cookery in the world. We don’t see much of it here in New York, but that will change on Friday, when Navarra Gastronomic Week begins. Classic Navarran dishes like warm partridge and Jabugo ham salad, artichokes fried with tocino (bacon), stuffed piquillo peppers, and a number of Navarran wines and cheeses to go with them will be available at the following restaurants through February 4.
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